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Sultana Scones with Mums Strawberry Chantilly Cream

Monday, 25 April 2016

Hello Dear Reader,

When we went on our Cruise in February, I went to high tea on a couple of occasions. They served the lightest, most incredible scones I had ever tasted. They were just crisp enough, not to be a "biscuit" on the outside and just soft and fluffy enough on the inside not to be a "cake" and I have been looking for a recipe that I thought would be close to them ever since. Truly, if dinner wasn't only 2 hours away I would have eaten a dinner plate full of these beauties, they were that delicious.

So for a scone to be crisp on the outside there would have to be plenty of butter (tick). For the belly of the scone to be light as air there would have to be baking powder and Bicarb Soda (tick) and for the texture to be "scone like" and not "cake like" there would have to be a more complex dairy element other than milk-enter sour cream(tick)

I also made the scones in my Thermomix so it was super easy to "rub " the butter into the flour. I just added all dry ingredients to the bowl, added the cold, cubed butter and blitzed the mixture for 20 seconds. I then added 1 teaspoon of the baking powder and 1 teaspoon of bicarb to the sour cream and let it bubble up, then whisked in the egg. Added the wet ingredients to the dry ingredients and kneaded the mixture for 60 seconds, and added the sultana's in the last 20 seconds. That's it, super easy and super delicious.

Ingredients for Sultana Scones 

To one cup of sour cream, add 1 teaspoons of the Baking Powder 

Then add 1 teaspoons Bicarbonate Soda and let it bubble up 

To the bowl of the Thermomix, add all dry ingredients, the add cold cubed butter 

Blitz for 20 seconds on speed 4. You will have the "resembles breadcrumbs" texture all scone dough asks for 

To the Sour cream mixture add one egg and whisk well 

In the Thermomix bowl, add "wet" ingredients to the "dry" ingredients, knead for 60 seconds, adding the Sultanas in the last 20 seconds 

Here is a hot tip-add the Sultanas onto the lid of the Thermomix, then remove the MC, the movement of the Thermomix, while kneading the dough, will disperse the Sultanas into the dough evenly 

This is what "Sultanas being dispersed evenly" looks like 

Beautifully kneaded Scone dough 

Turn scone dough out onto to a floured surface and divide evenly into 3 pieces 

Now shape 3 pieces into rounds 

And cut each round into 6 pieces (like a pizza) 

Place scone dough pieces onto a lined baking tray and place in a preheated oven for 20 minutes or until golden brown 

They are gorgeous served warm with my mums Chantilly cream
My Mums Chantilly Cream

Whip cream until soft peaks form 

Add 1/2 a jar of any Jam you like ( I used Strawberry) 

Mix on slow speed until Jam is incorporated into the whipped cream

Ingredients For Sultana Scones
1 cup sour cream
2 teaspoons Baking Powder, 1 is added to the sour cream and the other is added to the "dry ingredients"
1 teaspoon Bicarbonate of Soda
4 cups plain flour
3/4 cup white sugar
1 teaspoon salt
220 grams butter, cut into cubes
1 egg
1 cup of Sultanas

Preheat oven to 160 C, line a oven tray with baking paper
In a bowl add 1 cup of sour cream and add 1 teaspoon each of baking powder and bicarbonate of soda and let bubble up
In the bowl of the Thermomix, add all "dry ingredients" and cold, cubed butter. Blitz for 20 seconds on speed 4
Now add the egg to the, now-bubbly, sour cream. Whisk well
Add "wet ingredients" to the "dry ingredients" in the bowl of the Thermomix
Knead for 60 seconds, in the last 20 seconds of kneading, add Sultanas to the lid of the Thermomix and remove the MC, with the movement of the Thermomix the Sultanas will fall into the scone dough and disperse evenly through
Turn dough out onto a floured surface, gently form into an oblong shape and divide into 3 pieces
Shape each piece into a round and cut each round into 6 pieces (like a pizza)
Place scone dough pieces onto a lined baking tray
Bake for 20 minutes or until golden brown. Watch them carefully because you don't want black bottoms!
Serve warm with lashing of butter or my Mums Chantilly Cream

Chantilly Cream
500 mls Thickened cream
2 teaspoons icing sugar
1 teaspoon vanilla paste
1/2 a jar of Jam ( I used Strawberry)

Whip cream, icing sugar and vanilla paste until soft peaks form
On low speed add Jam and mix until just combined
Serve with warm scones

So, tell me, what is your tried and tested Scone recipe?

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